Future Proteins

Sources, Processing, Applications and the Bioeconomy

Brijesh K Tiwari, Laura E Healy (Herausgeber)

Buch | Softcover

534 Seiten

2023
Academic Press Inc (Verlag)
978-0-323-91739-1 (ISBN)

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Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research.

This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics.

Brijesh K Tiwari is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. He obtained his Master’s degree at the Central Food Technological Research Institute (India) in 2003, and his PhD at the University College of Dublin (Ireland) in 2009. He leads a team of 6 postdoctoral researchers/Research officers and 14 PhDs in the area of novel food processing technologies. His research output includes over 200 peer-reviewed research publications and over 100 book chapters. He has also co-edited 14 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Laura E. Healy is a PhD researcher at TEAGASC. She has a BSc in Natural Sciences from Trinity College Dublin and an MSc in Entomology from Harper Adams University. She began a PhD at TEAGASC in 2020 in Food Technology and is currently working on developing value-added food products from seaweed. Her previous experience includes working as chief scientific officer (CSO) for Ireland’s first insect-protein production plant, as well as running her own gut health company.

Section 1: Sources – Alternative Proteins from Land, Sea and Air 1. Traditional Protein sources 2. Protein from land – Cereals 3. Protein from land – Legumes and Pulses 4. Protein from land – Unconventional Plant Protein 5. Protein from land – Kingdom Fungi 6. Protein from seafoods 7. Protein from Seaweed Aquaculture 8. Protein from Microalgae and Duckweed 9. Protein from insects – a new biosphere of opportunity 10. Protein from microscopic sources – a realistic scalable solution?

Section 2: Production – novel technologies 11. Post-harvest strategies – efficiency and novel processes. Extending shelf life and reducing spoilage potential for minimizing food waste. 12. Novel extraction technologies 13. Analytical and purification techniques

Section 3: Applications 14. Meat-free products 15. Drink your protein - beverages and health drinks 16. Protein as a functional food ingredient 17. Protein for the nutraceutical and supplements market 18. The consumer – who is the target audience for alternative proteins?

Section 4: Sustainability and Legislation 19. Circular economy 20. Biorefinery 21. Legislation

Erscheinungsdatum	10.07.2023
Verlagsort	Oxford
Sprache	englisch
Maße	191 x 235 mm
Gewicht	450 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	0-323-91739-9 / 0323917399
ISBN-13	978-0-323-91739-1 / 9780323917391
Zustand	Neuware